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Turkey Lunchmeat questions

post #1 of 5
Thread Starter 

So, I'm planning on taking a turkey breast and turning it into lunchmeat. My plan is to brine it for a day and then slap some salt and lemon pepper on it and let it smoke slow til it hits 160. Let it rest and cool and then slice it thin and package it. Anyone see any problems with that method? I'm hoping it'll stay pretty fresh but I'm avoiding adding any curing agent because my pregnant sister will be partaking and she was told to avoid nitrates.

post #2 of 5

That sounds like it should be good. Remember to post a Qview.

Happy smoken.

David

post #3 of 5

Hello Magnum.  I know this is unnecessary but for any new folk who might read I will just say remember the 140-4 rule.  BUT you knew that already.  Sounds like a good plan to me.  Do you ship internationally?  Could use some good sammie meat next week. icon_biggrin.gif  Good luck my friend.  Keep Smokin!

Danny

post #4 of 5

Magnum, if you have a Vac Sealer, portion and seal . Guaranteed .biggrin.gif And freezer ready.

post #5 of 5
Quote:
Originally Posted by Magnum3672 View Post

So, I'm planning on taking a turkey breast and turning it into lunchmeat. My plan is to brine it for a day and then slap some salt and lemon pepper on it and let it smoke slow til it hits 160. Let it rest and cool and then slice it thin and package it. Anyone see any problems with that method? I'm hoping it'll stay pretty fresh but I'm avoiding adding any curing agent because my pregnant sister will be partaking and she was told to avoid nitrates.

Low and slow could be a problem.... In a smoker, there is a lack of oxygen and botulism could grow.... cure #1 prevents botulism...  cure #1 has nitrite in it.... no nitrates....  

When you smoke the breast, get the temp to 140 within 4 hours including the time it was removed from the fridge and started warming up...  It is recommended, smoking non cured meats at a temp of 225 to meet this temperature guideline....  

Below is an article about nitrates/nitrites....  looking at the list of foods where one would get nitrates/nitrites......   vegetables have a much higher level than meats, (bacon)....  Bacon and hot dogs appear to be a safer choice than most vegetables....

 

Dave

 

Nitrates in foods.....

 

http://ajcn.nutrition.org/content/90/1/1.full

 

TABLE 5

Mean nitrate and nitrite contents of a convenience sample of fruit, vegetables, meats, and processed meats1

 
  Nitrates Nitrites
  mg/100 g mg/100 g
Fruit    
 Apple sauce 0.3 0.008
 Banana 4.5 0.009
 Fruit mix 0.9 0.08
 Orange 0.8 0.02
Vegetables    
 Broccoli 39.5 0.07
 Carrots 0.1 0.006
 Cole slaw 55.9 0.07
 French fries 2.0 0.17
 Ketchup 0.10 0.13
 Mustard greens 116.0 0.003
 Salad mix 82.1 0.13
 Spinach 741 0.02
 Tomato 39.2 0.03
 Vegetable soup 20.9 0.001
 Desiccated vegetable dietary supplement2 27,890 10.5
Meats/processed meats    
 Bacon 5.5 0.38
 Bacon, nitrite-free 3.0 0.68
 Ham 0.90 0.89
 Hot dog 9.0 0.05
 Pork tenderloin 3.3 0
  • 1 Nitrate and nitrite concentrations were quantified by ion chromatography (ENO 20 Analyzer; Eicom, Kyoto, Japan). Analysis of foods reflects the mean value from triplicate or quadruplicate analyses.

  • 2 Nature's Way Garden Veggies (1 capsule; 900 mg desiccated vegetables; Nature's Way Products Inc, Springville, UT).

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